Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond essence.

Combine baking powder and flour. Stir into creamed mixture alternately with the milk starting and ending with flour. Pour mix into prepared tin.

Bake in the preheated oven for 1 to 1 1/2 hours or until a toothpick inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes then turn out onto a wire cake rack and cool completely.

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Reviews and RatingsGlobal Ratings:

(391)

Reviews in English (339)

J

by Jayne Meyer

220

Delicate and delightful! I don't keep cake flour in the house, but on the back of my cornstarch box, it gives directions how to make your own cake flour:
For 1 cup cake flour, combine 3/4 cup plus 2 Tbs all purpose flour with 2 Tbs corn starch. Sift together and use in any recipe calling for cake flour.
I used this substituion in the recipe and it worked wonderfully. For light texture, remember to cream shortening, butter and sugar, then add eggs one at a time, this process took me at least 5 minutes of mixing with the electric mixer but was well worth it!
A definite keeper!
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08 Feb 2003
(Review from Allrecipes USA and Canada)

M

by MICHELLE JP

157

Great recipe - only change I made was using part vanilla and part almond. Mine had the dense pound cake quality. I noticed some people had trouble keeping the cake dense and with it overflowing. Remember, a pound cake is a very old style cake - long before electric mixers. The recipe states to stir in the flour and milk, so when using a mixer it must be slow and not for too long. Mixing it fast and for a long time will put too much air in the batter causing it to fluff up and loose the dense pound cake quality and rise too big.
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20 Feb 2004
(Review from Allrecipes USA and Canada)

N

by NENEESWEET

90

I am a Pastry Chef and I am always looking for wonderful recipes. This recipe is great, although I did add some things. Instead of the almond extract(two tsp. seemed like too much to me) I added two TBS. of almond oil, 1/2 tsp. lemon extract and 1 tsp. of vanilla extract. Instead of just regular shortening, I used butter flavor shortening. I creamed the butter, shortening and sugar for 20 minutes which gives the cake a fluffy texture. All of these changes made it great!
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03 Aug 2006
(Review from Allrecipes USA and Canada)